On November 23rd, 2016, the day before Thanksgiving, a mysterious event happened at Mission View Elementary School in South Tucson, AZ: Everyone ate kale! Well, almost everyone ate kale…the point is, a lot of kale was consumed. Many people, kids and adults a like, realized that this vegetable growing in the garden (that was mistaken many a time for broccoli based on a misleading seed packet picture) might actually be good.
Alex Loeppky and Brandon Wallace, service members with the Community Food Bank of Southern Arizona’s Farm to Child Program, served up two unique kale recipes to the K – 6th graders at Mission View Elementary. These recipes included a sweet kale salad and savory kale pesto on a cracker. Most students indulged and loved the tastes of honey and garlic coated kale, and to our surprise pleaded for second and thirds. This cafeteria test taste was one of Alex and Brandon’s first appearances in the cafeteria. You can usually find this duo in the Mission View school garden on Tuesday and Wednesday’s, teaching students how to grow their own. This school wide taste taste served as a great opportunity to integrate the school garden into the cafeteria and most importantly, carry out their commitment to a schoolwide culture of health.
Kale Pesto – Kale, parmesean cheese, olive oil, lemon juice, garlic powder, and pepper. Served on wheat thins.
Kale Salad –Torn kale sprinkled with dried cranberries and parmesean cheese. Dressed with equal parts lemon juice, olive oil, and honey. Kale yeah!